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To Dress Cold Fowl, Duck, Pigeon, or Rabbit

A fried fowl coated in an egg and breadcrumb mixture, served with a catsup gravy and lemon garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Dress Cold Fowl, Duck, Pigeon, or Rabbit

Ingredients

Directions

Prepare

  1. Cut the fowl into quarters.

  2. Beat the eggs with nutmeg, pepper, salt, parsley, and bread crumbs.

  3. Cover the fowl with the egg mixture.

Fry and serve

  1. Heat fat in a pan and fry the fowl until light brown.

  2. Thicken some gravy with flour and add catsup.

  3. Place the fried fowl in a dish and pour the sauce around it.

  4. Garnish with lemon slices.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the seasoned crumb coating so it adheres to the fowl during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Flour
Thickens the gravy so the sauce clings to the fried fowl.
Catsup
Adds sweetness and acidity to the gravy.

The step that matters

Frying the coated fowl until light brown. Hot fat must be hot enough to set and brown the egg and crumb coating quickly; if the fat is too cool, the coating absorbs oil and turns greasy and may fall off.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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